Heat a paella pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After 1 minute add in the fideos, mix continuously with the olive oil, after 4 minutes and the fideos are lightly browned, remove from the pan and set aside

Add another 2 tbsp extra virgin olive oil into the pan, along with the chopped onion, red bell pepper and garlic, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and simmer

After 4 minutes and the grated tomatoes have slightly thickened, add in the fish broth and saffron, raise to a high heat and mix together, once it comes to a boil add the fideos into the pan, give it one final mix so everything is evenly distributed and simmer

Meanwhile get the seafood ready, pat the cod fillets dry with paper towels, season with salt & black pepper and cut into small bite-sized pieces, pat the shrimp dry as well and season with salt & black pepper

After 6 minutes and most of the broth has been absorbed by the fideos but there is still some broth left, add the cod and shrimp into the pan, all evenly spread out, lower to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been absorbed, then remove from the heat, cover with a dishcloth and let it rest for 4 to 5 minutes

Uncover the pan, garnish with lemon wedges and finely chopped fresh parsley, enjoy!